Savory Hot Chicken Salad

(pictured above: VIETRI White Rectangular Italian Baker and VIETRI Lastra Salad Plate)

Savory Hot Chicken Salad is the perfect twist on the cold southern comfort recipe, Classic Chicken Salad (chicken, mayo & celery). This savory, creamy chicken filling with a crunch dip-style casserole transforms your favorite lunch into a delicious warm dinner.

I have been making this quick, easy and inviting family meal for years. It has easily become my go-to recipe for cold, rainy days. Savory Hot Chicken Salad is perfectly served to you on the sofa, snuggled up, and watching your favorite movie. While it can always be served as your main dish, it is also perfect for any potluck or gathering. It is nothing short of a crowd pleaser.

MKR tip:
Make prep easy on yourself by picking up a rotisserie chicken at your local Whole Foods or cook your chicken ahead of time. I prefer to use shredded rotisserie chicken, but you can throw four chicken breasts into the crockpot before taking off for the day.

This dish is extremely rich in flavor, creamy, and will fill your belly with warmth and happiness. Contrast the warmth of this dish by serving it in smaller portions with a leafy green salad. While I love to have bowls and bowls of this plain, you can also grab a crostini, tortilla chip, carrot chips, or celery to dip... or rather, scoop this Savory Hot Chicken Salad.

DOWNLOAD SAVORY HOT CHICKEN SALAD RECIPE HERE

Savory Hot Chicken Salad

INGREDIENTS

1 whole chicken or four chicken breasts (cooked)

1 small white onion finely diced

1 can of water chestnuts drained rough chopped

1-2 cups roughly chopped celery

1 cup of white cheddar

1/4 of sour cream

2 tablespoons of butter

1 cup mayo

2 sleeve Ritz crackers

INSTRUCTIONS

1. While I prefer to use rotisserie chicken, you can also bake four chicken breast ahead of time for shredding. Bake chicken, then shred.
2. In a large mixing bowl combine cooked shredded chicken, mayo, celery, onion, water chestnuts (drain the water & you can chop if you want), salt, pepper, and shredded white cheddar. It’s super creamy but the celery, almonds, and Ritz crackers add a lot of crunch. Mix until just combined.
3. Lay out chicken, mayo, celery, white onion, water chestnuts, salt, pepper, and shredded white cheddar mixture in large casserole dish.
4. Bake mixture by placing it into an oven preheated to 350 degrees for 15 minutes. There it will begin to bubble as it combines into a savory, delicious casserole.
5. While it is baking, crumble up Ritz crackers in a small bowl. Keep in mind, you do not want too crumbly. You will want a bread crumb like consistency. If you are freezing half of the recipe for later, wait until you are ready to bake for this step.
6. Melt the butter in another small bowl.
7. Pour melted butter on Ritz Cracker crumbles. You want Ritz Cracker crumbles to absorb the butter but not turn to mush. Use a fork to combine just like stuffing. Do not combine until you are ready to put it in the oven.
8. Bake for 15 additional minutes or until the topping crisps up.

This is a generous recipe serving 4-6 people. If you are serving 2 people, you can easily throw half of the mixture into your freezer for later or, like me, make it all and munch on leftovers all week. Use our VIETRI Small Italian Baker instead. 

(pictured above: VIETRI White Rectangular Italian Baker)

Adding this Hot Chicken Salad recipe to your weekly rotation is a decision you’ll be glad you made. We are excited for you to try this warm hug of a savory dish! And please don't forget to share your kitchen success stories with this recipe. Tag us using hashtag #WelcomeHome.